Gluten-Free Lemon & Ricotta Pancakes
These pancakes have a fluffy texture, citrusy flavour and an Italian flair with the addition of ricotta cheese. The ricotta does not give a cheese flavour to the pancakes, instead, it acts as a replacement for milk and adds some lift to the pancake batter.
240 g ricotta cheese 3 eggs, separated at room temperature 1 tbsp white sugar 1 lemon * grated zest only 70 g store-bought or homemade gluten-free flour melted butter, for brushing the pan Serve with fresh strawberries 1 lemon slices & some wedges * use lemon that had zest removed white sugar, to sprinkle on pancakes strawberry jam, in a small bowl Making the pancake batter In a medium bowl, break up the ricotta in a medium bowl using a fork. Separate the eggs, placing the egg yolks with the ricotta. Place the egg whites in a glass or ceramic bowl to whisk later. Add the sugar and lemon zest to the egg yolks and ricotta. Whisk thoroughly until the batter is somewhat smooth. Sieve the flour over the mixture and fold in gently. Cover and allow the batter to rest for 30 minutes at room temperature. Whisk the egg whites until they form stiff peaks. Gradually fold the egg whites into the ricotta mixture. Frying the pancakes Heat up a non-stick frying pan or a cast iron griddle to medium-high. Test to see if the heat is ideal by sprinkling some water on the surface. The droplets should dance in the pan. Brush the pan with a thin film of melted butter by using a silicone pastry brush or a folded wad of paper towels. Pour the ricotta mixture into the pan by using either a regular size ice-cream scoop or a ¼ measuring cup. Spread the batter with the back of a spoon to form a 10cm round pancake. Fry for 1-2 minutes until the bottom is golden then flip over and repeat on the other side for another 1-2 minutes. Transfer to a plate and cover with foil while frying the remaining pancakes. Keeps for 2 days chilled Reheat in the microwave covered for 1.30 mins on 2nd highest setting. Not suitable to freeze